{"version":"1.0","provider_name":"Food Technology Program","provider_url":"https:\/\/www.ciputra.ac.id\/ftp","title":"Kenapa Saus Bisa Pecah? Memahami Emulsi dan Stabilitasnya - Food Technology Program","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"nECScLFvq5\"><a href=\"https:\/\/www.ciputra.ac.id\/ftp\/kenapa-saus-bisa-pecah-memahami-emulsi-dan-stabilitasnya\/\">Kenapa Saus Bisa Pecah? Memahami Emulsi dan Stabilitasnya<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ciputra.ac.id\/ftp\/kenapa-saus-bisa-pecah-memahami-emulsi-dan-stabilitasnya\/embed\/#?secret=nECScLFvq5\" width=\"600\" height=\"338\" title=\"&#8220;Kenapa Saus Bisa Pecah? Memahami Emulsi dan Stabilitasnya&#8221; &#8212; Food Technology Program\" data-secret=\"nECScLFvq5\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.ciputra.ac.id\/ftp\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/dieng.blob.core.windows.net\/fto\/2026\/02\/WhatsApp-Image-2026-02-25-at-4.46.28-PM.jpeg","thumbnail_width":960,"thumbnail_height":1280,"description":"Pernahkah kamu membuat mayones atau saus salad yang awalnya kental dan lembut, tetapi tiba-tiba terpisah dan tampak berminyak? Dalam ilmu pangan dan teknologi pangan, kondisi ini dijelaskan sebagai kegagalan sistem emulsi. Saus dan mayones merupakan sistem emulsi, yaitu campuran dua cairan yang secara alami tidak dapat menyatu, seperti minyak dan air. Agar kedua fase tersebut..."}